In the cold winter, people's bodies are often in a relatively weak state and are susceptible to the invasion of cold. WhileLambAs the preferred meat for winter tonic, it can not only ward off the cold, but also has rich nutritional value.
Lambis a good qualityProteins**, it is rich inAmino acidsand requiredAmino acidsThese are nutrients that the human body cannot synthesize on its own and must ingest from food. At the same time,LambThe fat content is relatively low, mostly unsaturated fatty acids, which help to reduce cholesterol levels and protectCardiovascular and cerebrovascularHealth。In addition,LambIt is also rich in iron, zinc, selenium and other trace elements to supplement nutritionBoosts immunityIt plays an important role in preventing anemia and promoting growth and development.
LambThere is also a unique oneNutrition facts, that is, short peptides. Short peptides are made up of 2 to 9 pcsAmino acidsIt has the functions of regulating immune function, antibacterial and anti-inflammatory, and promoting calcium absorption in the small intestine. Therefore, consumeLambNot only can it improve the body's immunity, but it also promotes the normal functioning of the digestive system.
In the cold winter months, people's bodies need some warm food to ward off the coldReplenish the air。WhileLambIt has the ability to warm the body, increase the body's energy reserves, and provide long-lasting heat**. At the same time, it also has:Replenish the airNourish the blood, nourish the bloodKidneys, warm the stomach and intestines, replenish the essence and marrow, etc., especially suitable for those who are weakBlood deficiency, people with qi deficiency.
In the purchaseLamb, it is important to choose fresh meat. How to discernLambWhat about the freshness?Here are three tips for your reference.
1.Touch: Gently touchedLambThe surface, freshLambThere will be some stickiness, a feeling of touching your hands;And not freshLambIt will appear dry and non-sticky.
2.Color: FreshLambIt should be bright red and vibrant;And expiredLambIt will have a dark red hue and a dull color.
3.Fat part: if frozenLambtablets, observe the fatty part of it. Fresh fat should be white and fine, while yellowish fat is an indication that it has been frozen for a long time.
Through the above tips, we can help us buy freshLambto ensure safe and nutritious consumption.
LambDifferent parts of the taste are different, and their fat andProteinsThe content is also different. Here are a few common onesLambparts and their characteristics.
Leg of lambMeat: The meat is tender, with a moderate fat content, rich in collagen, which helps with maintenance**andCosmetology。It is suitable for young people and children, and is conducive to growth and development.
2.Lamb ribs: The meat around the bones is juicy and delicious, rich in collagen and calcium, which is beneficial for the development and maintenance of bones. SuitablePregnant women, the elderly and people with anemia.
3.Lamb neck: The meat is tender and rich in collagen andMinerals, able to nourish ** and improve wrinkles. Suitable for women andWeakness of the spleen and stomachof people who eat.
4.SheepTendon meat: The meat is soft and rich in collagen and fat, which protects joints and moisturizes the skin. Suitable for arthritisRheumatismPatient consumes.
Sheep's feet: Rich in collagen and trace elements, it has a maintenance effect on ** and bones. It is suitable for women and middle-aged and elderly people.
6.Lamb breast: less fatProteinsIt is high in content, making it ideal for low fat and high protein. Suitablepopulation and people with high blood pressure.
7.SheepTenderloinMeat: Very low in fatProteinsAbundant and suitableCrowds and people with weak constitutions.
Different parts are suitable for different people and body states, so in the selectionLambtimes, according to their own needs andHealthCondition for reasonable mix and consumption.
SimmerLambIt is a nutritious home-cooked dish that has a warm bodyReplenish the airThe effect of nourishing blood. Let's share how to make stewed lamb.
Prepare ingredients and spices:Lamb, radish, green onions, ginger,Cooking wine, pepper, salt, parsley.
1.willLambCut into cubes and soak in clean water for 1 hour, changing the water several times halfway. This can be removedLambThe fishy smell makes the meat more tender.
2.will be soaked after thatLambPut it in a pot, add enough water and an appropriate amountCooking wineBlanchCook for 5 minutes. BlanchThe purpose is to remove impurities from the surface of the meat, so thatLambCleaner.
BlanchAfterLambRemove and put it in the pot again, add some chopped green onion and ginger and an appropriate amountCooking wine, pour in an appropriate amount of hot water and simmer for 2 hours. Slowly simmer to makeLambMore tender.
4.During the simmering process, other ingredients can be prepared. Cut the white radish into cubes and put it in a pot and continue to simmer for 20 minutes. Radish has the effect of strengthening the spleen and appetizing, which can enhance the taste of the dish.
5.Finally, add an appropriate amount of salt and pepper to taste, which can be increased or decreased according to personal taste. Sprinkle with chopped coriander before removing from the pan to add color and flavor.
SimmerLambThe recipe is simple and suitable for daily cooking at home. Not only can you enjoy the delicious taste, but it can also replenish various nutrients that the body needs.
Summary:LambAs the preferred meat for winter tonic, it has rich nutritional value and warming effect. It contains high qualityProteins, a variety of trace elements, yesBoosts immunity, promotes growth and development, protectsCardiovascular and cerebrovascularHealth。Different partsLambSuitable for different groups of people, choose freshLambIt is also the key to ensuring the effect of eating. SimmerLambIt is an easy-to-make dish that can be made and enjoyed at home. Hopefully, the above information will be helpful to you and keep you up during the cold winter monthsHealthand warmth.